Bacon Waffle Cupcakes

Tonight we did a little appetizer party with our neighbors and it always turn into a smorgasbord since we all love to cook. Since tomorrow is National Bacon Day I figured I'd whip up some cupcakes and use bacon.

What goes better with bacon than waffles... So there you go Waffle Cupcakes with a Maple Butter Cream and Bacon Frosting. Oh yeah and a little maple syrup inside!

These cupcakes are so rich and sweet but salty you can only eat one!  So glad it's such small batch.

Waffle Cupcakes

2 cups of flour

3 tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 tbsp unsalted butter, softened

2 cups of buttermilk

1 large egg

1 tsp vanilla extract

Preheat the oven to 350 degrees

Stir together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Set aside

Beat the butter, buttermilk, egg, and vanilla extract until combined. Little by little, add in the flour mixture to the buttermilk mixture. Slowly mix until just combined

Fill each cupcake liner 3/4 of the way full. Bake for 20 minutes. Remove from pan and cool fully before frosting.

Once the cupcakes are cool use the Wilton 230 tip and add some maple syrup to the inside of the cake. I used Aunt Jemima since its all we had.  The cake will absorb some of that flavor and it just elevates the overall taste of the cake.

Butter Cream Frosting

2 sticks of butter, softened

2½ cups powdered sugar

3 tbs syrup

1 tsp vanilla extract

6 slices of bacon, crispy, cooled and crumbled

To make the frosting, cream the butter on medium-high speed for scraping the bowl as needed.

Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it’s mostly incorporated before adding more.

Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy.

Add the maple syrup and the vanilla and whip for another minute or so to incorporate.

Spread the frosting on the cupcakes and top with additional crumbled bacon.